Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Great Biscuit Recipe

Hybrid View

  1. #1
    Join Date
    Aug 2012
    Location
    Wisconsin, USA
    Posts
    301

    Great Biscuit Recipe

    I just discovered a good basic biscuit recipe in a Prevention publication. I modified it -- I added salt, and I changed the 4 egg whites to 2 whole eggs. This is really good so I thought I'd share:

    Basic Biscuits (makes 8)
    1 cup almond flour
    1 cup ground golden flax seed
    4 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup butter
    2 eggs

    Heat oven to 350 F. Line a baking sheet with parchment paper.

    In a large bowl, mix together the almond flour, ground flax seed, baking powder, and salt. Cut in or rub in the butter until evenly distributed.

    In a separate bowl beat the eggs until very foamy and lighter colored. Stir the beaten eggs gently into the rest of the ingredient. Spoon into 8 rounds on prepared pan. Flatten to 3/4" thickness and bake at 350 for 15 minutes or until golden.

    Variations:
    For strawberry shortcake I added a half teaspoon of vanilla and 1 tablespoon sugar (I know, I know -- I should have used another sweetener). This was wonderful with sliced strawberries and whipped cream flavored with a dash of maple syrup and a dash of vanilla.

    I think these biscuits would also be good with some strongly flavored grated cheese added in with the dry ingredients.
    Ruth

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  2. #2
    Join Date
    May 2013
    Location
    Indonesia
    Posts
    9
    Just wondering if the biscuit recipe you shared can be made without the eggs. My sister is a vegetarian actually so she won't eat if I prepare it with eggs so I thought to go egg-less. Is there anything substitute of eggs?

  3. #3
    Join Date
    Aug 2012
    Location
    Wisconsin, USA
    Posts
    301
    There is, but I haven't tried it in this recipe. For each egg use 1 tablespoon ground flax seed mixed with 3 tablespoons water, and let sit for 10 minutes first to get "eggy". If you want to experiment with this egg substitute, I would only make half the recipe first.

    The eggs hold the recipe together, so if this doesn't work, the biscuits will be very crumbly. If that happens, you might want to sprinkle the crumbs on top of fruit (either raw or cooked) and add some kind of topping, like whipped cream.
    Last edited by Antiochia; 06-08-2013 at 03:48 PM.
    Ruth

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  4. #4
    Join Date
    May 2013
    Location
    South Carolina
    Posts
    399
    Definitely going to try this! I have an entire jar of grape jelly that is unopened.

  5. #5
    Join Date
    May 2013
    Posts
    225
    I thought heating up almond flour was a no no due to PUFA

  6. #6
    Join Date
    Jan 2012
    Location
    central FL
    Posts
    6,548
    Quote Originally Posted by fkjr2 View Post
    I thought heating up almond flour was a no no due to PUFA
    Some people are in great fear of all teh PUFAs... others not so much.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  7. #7
    Join Date
    Mar 2011
    Location
    Narberth, PA
    Posts
    5,623
    Quote Originally Posted by fkjr2 View Post
    I thought heating up almond flour was a no no due to PUFA
    Almond flour isn't the biggest problem, here. Flaxseed is incredibly toxic when heated. It is like consuming varnish. I wouldn't eat flaxseed fresh and raw due to the toxicity of the oils it contains and the extremely estrogenic lignans. Baking it is making a trans fat cake.
    Quote Originally Posted by Antiochia View Post
    Well, I figure it's better than using wheat flour, and each biscuit would have only two tablespoons of almond flour in it.
    I'd much rather eat the wheat flour, honestly. Give it a shot with coconut flour, perhaps mixed with something like tapioca or potato starch. You can get a more traditional consistency out of those flour blends and avoid all the health problems associated with wheat flour, nut meals and flax.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  8. #8
    Join Date
    Aug 2012
    Location
    Wisconsin, USA
    Posts
    301
    Well, I figure it's better than using wheat flour, and each biscuit would have only two tablespoons of almond flour in it.

    Sent from my Nexus 7 using Marks Daily Apple Forum mobile app
    Ruth

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  9. #9
    Join Date
    Aug 2012
    Location
    Wisconsin, USA
    Posts
    301
    Here are some of Mark's recipes using nuts -- some of which are baked.

    Creative Nut Recipes | Mark's Daily Apple

    So I don't think nuts are such a big problem, neither do I think that ground flax in an occasional baked recipe is a big problem. Most people trying to go Primal don't consume baked goods every day, and I wouldn't sprinkle ground flax on everything as some people do. For me, it isn't particularly a health food, but it does have its uses every now and then.

    Ground flax does make a great egg substitute as a binder in recipes for people allergic to eggs (Substitute per egg: 1 tablespoon ground flax, 3 tablespoons water, let sit for 10 minutes or so to get "eggy" -- you can even use this to sub for the eggs in mayonnaise for people who can't eat eggs).
    Ruth

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

  10. #10
    Join Date
    Mar 2011
    Location
    Narberth, PA
    Posts
    5,623
    Quote Originally Posted by Antiochia View Post
    Here are some of Mark's recipes using nuts -- some of which are baked.

    Creative Nut Recipes | Mark's Daily Apple
    That's fine, but that is very old information written by a very different Mark Sisson. I much more agree with his current stance...probably because I adopted it over a year before he did from my own research. His new Primal Cravings book sums it up well:

    The 125 recipes in Primal Cravings are all are low-sugar, grain-free, gluten-free, and industrial oil-free. What’s more, unlike typical substitute recipes in many other paleo cookbooks, these new and original grain-free baking methods have almost exclusively eliminated the need for the typical expensive agents like almond flour and other nut flours and nut butters.

    Read more: Introducing Primal Cravings! | Mark's Daily Apple
    In his follow-up post:

    We are so excited to have almost completely eliminated nut flours and nut butters from our cooking in this book. We are trying to minimize using huge amounts of almond flour for treats because of their phytate and omega-6 PUFA content…and because it’s so expensive! And we know many others are too. We use a new tapioca and coconut flour mixture in our breads, crusts, biscuits, muffins, and sweets. The only recipes that contain nuts are used as nut pieces or in our peanut butter flavored macadamia nut butter (that contains no peanuts)…and two recipes call for almond butter. All in all we’d estimate less than 10 recipes that contain nuts out of the 125+.

    Read more: Dear Mark: Your Primal Cravings Questions Answered | Mark's Daily Apple
    I don't think nuts are unhealthy in modest, infrequent quantities, but when you grind them up into a flour, increasing their surface area tenfold and shedding the protective skin, then exposing it to 350+degree temperatures when nut oils themselves go rancid simply at room temperature, you are inviting problems. You won't have these issues with tapioca flour, potato flour, white rice flour, coconut flour and masa harina. All in my opinion are "healthier" options - not exactly nutritious, but not outright toxic, either, and actually less calorie dense.

    Quote Originally Posted by Antiochia View Post
    So I don't think nuts are such a big problem, neither do I think that ground flax in an occasional baked recipe is a big problem. Most people trying to go Primal don't consume baked goods every day, and I wouldn't sprinkle ground flax on everything as some people do. For me, it isn't particularly a health food, but it does have its uses every now and then.
    Ground flax is going to be a much bigger problem than ground nuts. Flax is almost all PUFA, most of it omega 3, which is far less stable than omega 6. Paints and stains were traditionally made out of flaxseed oil for a reason. It is extremely prone to oxidation and contains lots of estrogenic lignans like soybeans do. Take two cast iron pans and season one with flaxseed oil and one with ghee. Watch what happens. The flaxseed oil will produce a fabulous sheen and the ghee won't turn out. That's PUFA oxidation at work.

    Quote Originally Posted by Antiochia View Post
    Ground flax does make a great egg substitute as a binder in recipes for people allergic to eggs (Substitute per egg: 1 tablespoon ground flax, 3 tablespoons water, let sit for 10 minutes or so to get "eggy" -- you can even use this to sub for the eggs in mayonnaise for people who can't eat eggs).
    I'd rather mash a banana or use applesauce and yogurt.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •